Home · Recipes · Desserts & Baking · Pies & Tarts Apple Pie Author: Maryanne CabreraPublished: Oct 1, 2014Updated: Aug 16, 2024 View Recipe16 ReviewsThis post may contain affiliate links. Read our disclosure policy. Apple pie is the quintessential autumn dessert. Tart Granny Smith apples provide a nice balance to the sweet cinnamon sugar filling and the buttery, flaky crust. This beloved dessert is especially popular in the autumn and holiday months. Table of Contents Double Crust Apple PieMore Classic Pie RecipesApple PieView moreView less Apple pie a la mode. A slice of warm apple pie paired with a scoop of vanilla ice cream. Is there any dessert more comforting, more satisfying, or timeless? The contrast of warm pie against the cold ice cream creates wonderful textural contrast in both temperature and texture that keeps you coming back for more! While vanilla ice cream is most typically used, I highly recommend you try this pie with a serving of homemade whiskey ice cream or pumpkin ice cream. Double Crust Apple Pie There are countless variations of this beloved dessert such as apple slab pie, fried hand pies, or mini apple tarts. This version feature a double crust, meaning a top and bottom crust encase the apple filling. The bottom crust serves as a base, holding the spiced apple slices. It’s best to use a deep pie dish to ensure there is enough space to hold a ton of apples! When it comes to fruit pie, the more the better! I prefer to use tart Granny Smith apples because it balances well with the sweetness of the cinnamon sugar and the buttery flakiness of the crust. Granny Smith is a sturdy variety that holds its shape well after baking. Other suitable substitutes includes: Honeycrisp, Braeburn, and Pink Lady. These all maintain their texture and shape when baked. And to add more richness and flavor to the apples (and adds more steam inside the pie during the baking process), I sprinkle butter all over the apples before placing covering the pie with the top crust. Crimp, pinch, or decorate the edges of the pie as desired. Be sure to add vents on the top of the apple pie, otherwise the pie may burst or ooze in the oven. All the steam from the apples need a place to escape. While you could simply brush the top crust with egg wash, I want more! The turbinado-cinnamon mixture adds additional crunch and spice. Using the dough scrapes, I cut out little leaves to further decorate the apple pie. More Classic Pie Recipes Strawberry Pie Brown Butter Pecan Pie Chocolate Mousse Pie Buttermilk Pie Apple Pie No ratings yet Apple pie is the quintessential autumn dessert. Tart Granny Smith apples provide a nice balance to the sweet cinnamon sugar filling and the buttery, flaky crust.Yield: 9-inch pie Prep Time: 35 minutes minutesCook Time: 1 hour hourChill Time: 1 hour hour 10 minutes minutesTotal Time: 2 hours hours 45 minutes minutes Servings: 8 slices Print Recipe Pin Recipe Rate Recipe IngredientsDouble Crust Pie Dough:▢ 2 ¾ cup all-purpose flour▢ 1 ¼ tsp kosher salt▢ ¾ cup unsalted butter, cut into small cubes▢ ¼ cup vegetable shortening, cut into small cubes▢ ½ cup ice cold waterApple Filling:▢ ½ cup dark brown sugar, packed▢ ¼ cup all-purpose flour▢ 1 ¼ teaspoon ground cinnamon▢ ¼ teaspoon kosher salt▢ 7 medium Granny Smith apples (2 pounds 5 oz cored, peeled, sliced)▢ 2 Tablespoon fresh squeezed lemon juice▢ 4 Tablespoon unsalted butter, cut into small cubesEgg Wash and Topping:▢ 1 large egg▢ 1 Tablespoon whole milk▢ 2 Tablespoon turbinado sugar▢ ¼ teaspoon ground cinnamon Instructions Dough: Place butter and shortening in the freezer 10 minutes before making pie dough. In the bowl of a food processor, pulse together flour and salt. Add the chilled butter and shortening. Pulse until texture resembles coarse sand.Add ¼ cup cold water. Pulse. Continue to add water 1 Tbsp at a time until dough almost comes together. Turn dough out onto a clean working surface and push dough bits together into a cohesive mass.Divide the dough into two pieces, on slightly larger than the other. Flatten the two pieces and wrap separately in plastic wrap. Chill in the fridge for at least 1 hour, up to 2 days.Assembly:Remove dough from fridge and let stand at room temperature for a couple minutes until pliable.Lightly dust work surface with flour. Roll out larger piece of dough to a circle ¼-inch thick and about 13-inches in diameter. Transfer dough to 9-inch pie plate. Press the dough to the sides and bottom of pie plate. Allow excess dough to hangover plate. Cover with plastic wrap and keep chilled in the fridge.Roll out smaller piece of dough to a circle ¼-inch thick and about 11-inches in diameter. Cover with plastic wrap and leave at room temperature while you prepare apples.Preheat oven to 425℉.Apple Filling: Whisk together brown sugar, flour, cinnamon and salt. Set aside.Wash, peel, and core apples. Slice apples to about ¼-inch thick. Place sliced apples in a large bowl. Add lemon juice and toss to distribute. Add brown sugar mixture and fold to coat apple slices.Place apples in dough-lined pie plate, making a mound in the center. Distribute cubed butter over the apples.Place remaining rolled dough over apples. Cut vents in the center of the dough to allow steam to escape during baking.Trim excess dough, leaving about a 1-inch overhang. Fold overhang into the pie and flute the edges with a fork, or crimp with your fingers.To make egg wash: whisk together egg and milk. Lightly brush the top of the pie with egg wash. Sprinkle with topping.To making topping: whisk together turbinado sugar and ground cinnamon. Sprinkle over egg washed pie. Plate pie plate on a baking sheet. Bake for 15 minutes. Reduce oven temperature to 350℉. Bake for another 40-45 minutes, rotating pie halfway through baking. Bake until top of pie is golden brown and apples are tender. Test to see if apples are done by piercing a knife through the vents. Let pie cool to room temperature on a wire rack. Serve at room temperature. NotesADAPTED FROM BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA NutritionCalories: 584kcal | Carbohydrates: 75g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 73mg | Sodium: 452mg | Potassium: 259mg | Fiber: 5g | Sugar: 33g | Vitamin A: 815IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 3mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! 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Jen @ Baked by an Introvert says: October 1, 2014 Apple pies are the best. Yours is completely adorable. I love your little leaf cut outs, super cute. Reply
Maryanne Cabrera says: October 1, 2014 Thanks Jen! It’s my first apple pie of the season. I’m hoping to make other variations soon :)
Nazia @ Your Sunny Side Up says: October 1, 2014 Can’t go wrong with a classic like this! It looks beautiful! :) Reply
Millie | Add A Little says: October 1, 2014 I love apple pie, and with ice cream?! whats not to love?! Reply
Maryanne Cabrera says: October 1, 2014 Thanks Millie! I can’t truly enjoy apple pie without the ice cream! ;)
Carmen says: October 1, 2014 I have green apples, flour, cinamon, brown sugar; so I begin to cook this delicious cake!!!!! Reply
Sarah @ SnixyKitchen says: October 1, 2014 Mmmm – Can I please live in your house for the next month?? I just want to eat everything that comes out of your kitchen! This looks like the PERFECT apple pie and those little leaves make it look so fancy. Reply
Maryanne Cabrera says: October 1, 2014 You are always welcome! I’ll have to start testing gluten-free desserts so I can have a bunch ready for you during your stay! ;)
Rachel @ Bakerita says: October 2, 2014 Whiskey ice cream on a gorgeous apple pie?!?! A girl after my own heart…this pie looks amazing, and I give you props for such a gorgeous crust. Pinned! Reply
Thalia @ butter and brioche says: October 2, 2014 This is probably the best looking apple pie I have EVER seen. I love that large apple hump in the middle especially.. I can only imagine how good this pie must have tasted! Reply
clippingpathlab says: November 21, 2020 The turbinado-cinnamon mixture adds additional crunch and spice. Reply